Recipe Box: Elberta Fay Peaches with Ricotta & Mint

peaches and ricotta and mint

There are times when you want something simple.

Perhaps that entails coming home after working a Monday, which really means Saturday, Sunday and Monday rolled into one long cigarillo that’s got you slightly lit up. Maybe you’re like me with a sweet tooth that runs deep and you’re trying to find healthier ways to sate the beast.

This recipe is simply good.

The key is starting with great ingredients, but you do that anyway, right? Recently, we made a batch of fresh homemade ricotta which is unbelievably lush and silky. I snuck a spoonful and licked the spoon clean. I eyed a peach in the fruit bowl and the mind started playing its tricks of tasting without tasting with the tongue. Creamy. Sweet with that tang of sunshine in forgiving flesh. Bright mint. Yes, this trio tasted like summer.

What I planned for dessert ended up becoming an afternoon treat.

elberta fay peaches

You can use nectarines, peaches found in the produce section of your store or if you happen upon some Elberta Fay Peaches, watch out. These beauties are best unadulterated. And that’s the key to summer anyways, isn’t it? It is the season for simplicity if ever there was one.  It is the best time to enjoy cool thick ricotta with juicy slices of peach and mint. It is a season for more people time and less kitchen time.

Peach, meet ricotta and mint- I think you all will be fast friends.

ricotta and peach recipe

Elberta Fay Peaches with Ricotta & Mint

(VARIATION: This combo would work well on a crostini. If you go that route, add your peach slices and sliced mint leaves to 1 T organic butter in a saute pan and saute over low heat for a few minutes or until peaches begin to fall apart slightly. Smear ricotta on crostini and top with a spoonful of peach.)

1. Cut your peach into slices and then layer in a small bowl.

2. Spoon in the fresh homemade ricotta.

3. Add the mint leaves whole or you could also slice them up.

(Optional: You can also sprinkle a dash of Saigon cinnamon on top and that is a lovely addition. Or enjoy as is.)

~Serves 1

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About Anneliesz

Food. Poetry. People. Art. If I was Julie Andrews singing her song, these would be some of my favorite things. My biggest food fail was something we'll call "Tuna Surprise," but that never kept me out of the kitchen. Cooking is my own playtime. While I'm not a chef and would never claim to be anything less than an experimenter of flavors and textures, I sure do love to feed people. Then there's my love of writing which commenced at a wee age over a talking pen named "Percy". I love rolling words around my tongue in different languages. Art camp taught me the importance of not having an eraser. Life is an adventure and one whose marrow I seek to suck as much out of as possible. Join me as I live my life en route.

3 responses to “Recipe Box: Elberta Fay Peaches with Ricotta & Mint

  1. I’ve pinned this as a must-do! It looks so fresh and delightful, and would you believe we’ve had decent peaches over here for the past couple of weeks?? I can actually make this happen! And I’ve always wanted to give your ricotta a go.

    p.s. I’ve been an overnight oat fiend for the past two weeks thanks to you. IT’S SO GOOD!!

    • Hah. It is good. You know what would be ridiculous in your overnight oats? Sauteed peaches. With some cinnamon and a touch of vanilla. Shoot me a pic or post it if you make this.

  2. you are making me drool with this ricotta combos…mmmmmm

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